Perfectly Portioned Lasagna Roll Ups
Ingredients
- 8 whole wheat or gluten-free lasagna noodles
- Olive oil spray
- 1 pound ground sweet Italian chicken sausage (don’t like? Use lean ground beef or turkey)
- 10 ounces of frozen chopped spinach, thawed and completely drained
- 8 ounces part skim ricotta or cottage cheese (I used cottage cheese and it was GREAT!)
- 1/3 cup grated Parmesan cheese
- 1 egg
- salt and fresh pepper
- Sprinkle of crushed red pepper (optional)
- Your choice of pasta sauce or tomato paste
- 1 cup mozzarella cheese, shredded
Instructions
- Cook lasagna noodles al-dente.
- While noodles are cooking, spray pan with olive oil spray. Then cook sausage until browned and no pink remains. Remove from heat; drain and let cool slightly.
- Preheat oven to 350 degrees Fahrenheit.
- Combine cooked sausage, spinach, ricotta, Parmesan, HALF of the mozzarella, egg, salt, black and red pepper (if using) in a medium bowl.
- Place a piece of wax or parchment paper on the counter and lay out lasagna noodles. If necessary, pat noodles dry with paper toweling.
- Add 1 cup of pasta sauce to the bottom of a 9×12 baking dish
- Take about 1/3 cup of sausage mixture and spread evenly over one noodle. Repeat until all noodles are covered. Roll each noodle carefully and place seam side down into the baking dish.
- Ladle more pasta sauce over top the roll ups in the baking dish. Sprinkle remaining 1/2 cup of mozzarella cheese over noodles.
- Cover and bake for 25-30 minutes, or until cheese melts. Uncover for the last few minutes if desired.
NOTES:
Makes 4 servings and is approved for the 21 Day Fix nutrition program. If you’re using those containers, 2 lasagna rolls count as 1¼ RED, ¾ GREEN, 1 BLUE, and 1 YELLOW.